Harissa Beef Meatballs & Garlic Yoghurt

• While the veggies are roasting, boil the kettle. • Place couscous and vegetable stock powder in medium bowl. Add the boiling water and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.

• Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. Transfer garlic oil to a small bowl, then add Greek-style yoghurt and combine. Season to taste and set aside.

• In a medium bowl, combine beef mince, harissa paste, fine breadcrumbs, remaining garlic and a pinch of salt. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and a splash of water, tossing to coat.

TIP: Harissa paste helps to bind the meatballs! TIP: The meatballs will char slightly in the pan, this adds to the flavour!

• To the bowl with the couscous, add roasted veggies, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste.